Best Spanish Tortilla Recipe (Tortilla de Patatas)
Equipment
Ingredients
Ingredients
potatoes (peeled, thinly sliced)
5 medium
onion (thinly sliced)
1 large
eggs (room temperature)
6 piece
extra virgin olive oil
500 ml
salt
2 tsp
Instructions
Prepare the potatoes
Peel and rinse the potatoes. Thinly slice them using a sharp knife or mandoline.
Dry and season potatoes
Pat the sliced potatoes dry with paper towel to remove excess moisture. Sprinkle the slices with salt to add flavor.
Fry the potatoes
Add the sliced potatoes to hot olive oil, making sure the potatoes are fully covered with oil. Cook over a medium heat for 20 minutes, being careful not to let them brown too much.
Beat the eggs
While the potatoes are cooking, beat the room-temperature eggs in a large bowl until well combined. Add the salt.
Slice the onions
Thinly slice the onions. This will give the tortilla the right texture and help the onions cook more quickly and evenly.
Drain the potatoes
When the potatoes are fully cooked, use a skimmer or spider to remove them from the hot oil. Place the cooked potatoes in a colander to allow them to cool and drain, about 5 minutes.
Caramelize the onions
Add the sliced onions to a separate pan with a bit of olive oil. Cook over a medium heat until they start to caramelize, about 15-20 minutes. Add a splash of water if needed from time to time so that they don't burn.
Combine ingredients
Gently stir the onions into the egg mixture. Carefully add the potatoes into the onion and egg mixture, stirring gently to keep them from scrambling the egg.
Rest the mixture
Let the mixture sit for 15 minutes.
Cook the first side
Gently pour the tortilla batter into a frying pan over medium-low heat. Gently cook the tortilla for about 6-8 minutes on the first side. You can run a spatula occasionally along the sides to make sure it's not sticking.
Flip the tortilla
To flip the tortilla, grab a plate that's larger than the frying pan. Put the plate on top of the pan and flip quickly and confidently. It will be runny, but don't worry -- you'll put everything back into the pan to cook the other side!
Cook the second side
Slide the tortilla back into the frying pan and let the other side cook for another six to eight minutes. Then flip back out onto a clean plate. Allow it to cool for at least ten minutes before slicing and enjoying.
Storage
Spanish tortilla tastes best at room temperature or slightly warm. Store covered in the refrigerator.
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